New York Style Cheesecake.

Preheat the oven to 350°F (177°C). Grease the bottom of a nine-inch springform pan with nonstick spray, and add a parchment circle to the bottom. Set aside.

In a small skillet over medium heat, add the butter. Cook the butter for three to four minutes, swirling and stirring during the process. Once the milk solids turn a deep hazelnut color and begin to smell nutty, remove the pan from the heat.

Transfer the browned butter to a heatproof bowl and set aside.

Add the graham crackers, sugar, and salt to a food processor. Process until the graham crackers are fine crumbs.

Remove the food processor lid and add the brown butter. Pulse until the butter is incorporated and the mixture resembles wet sand. If you take a handful and compress it, it should mostly hold its shape, but still fall apart a bit.

Transfer the crumbs to the pre-lined pan and using a measuring cup or glass, press the crumbs into an even layer on the bottom and slightly up the sides of the cheesecake.

Add the pan to a sheet tray, and bake for about ten minutes, or until the crust is set and a bit more golden brown around the edge.

Remove from the oven and set aside while you make the filling.

Reduce the oven temperature to 300°F (149°C). Fit a stand mixer with a paddle attachment.

Add the cream cheese to the bowl and turn the mixer on low. Process until the mixture is homogeneous. Make sure not to beat too much air into the cream cheese, just beat until smooth.

In a small bowl, add the sugar and lemon zest. Using fingers, massage the zest into the sugar until it resembles wet sand.

Add the lemon sugar and salt to the mixer and process on medium until just combined. Again, be careful not to beat too much air into the cream cheese.

Scrape the bottom and sides of the mixer to ensure the sugar is fully incorporated.

Next add the sour cream, vanilla, and lemon juice. Turn the mixer on low, and beat until just incorporated.

Scrape down the sides and bottom of the bowl.

Add the eggs, one at a time, and mix until each one is just combined. Scrape the bottom and sides again, then process once more.

Remove the bowl from the mixer and gently pour the cream cheese filling into the graham cracker crust. Pouring from a lower height will decrease the bubbles and stop excess air from getting into the mixture.

Tap the sheet tray on the counter a few times to remove any bubbles from the filling.

Bake for about 90 minutes, or until the edges have turned a very light golden brown and the center is barely set, but still has a slight jiggle to it.

Turn off the oven, and crack open the oven door to let it cool in the oven for one hour.

Remove the cheesecake from the oven, and place it on a wire rack. Let the cheesecake cool at room temperature for another one to two hours, or until it is at room temperature.

Once the cheesecake is room temperature, transfer it to the refrigerator to completely chill, at least 6 hours or preferably overnight.

Remove from the springform pan and slice with a sharp knife before serving.

In a medium saucepan over medium heat, add the blueberries, sugar, lemon juice and zest, and salt. Stir to combine, and simmer for five to ten minutes, or until half of the blueberries have burst.

In a small bowl, add one tablespoon of water and the cornstarch. Stir to combine, and add it to the saucepan. Stir again to incorporate it into the blueberry sauce.

Bring to a simmer, then cook for about one minute, or until the sauce thickens enough to coat the back of a spoon.

Transfer to a resealable container, and let it come to room temperature. Cover and refrigerate until ready to serve.

Spoon over a slice of chilled cheesecake and serve.